Serves 4 with leftovers
Ingredients: 1 brown onion, diced Knob of fresh ginger, grated 3 cloves garlic, chopped 2 Tbsp olive oil 1 fresh chilli, sliced 4 tsp turmeric, ground 2 tsp garam masala 2 tsp coriander, ground 4 tsp cumin, ground 3 Tbsp natural coconut yoghurt 2 Tbsp tomato puree 1 x 400g tin chopped tomatoes 1 x 400g tin lentils or chickpeas 8 free range chicken thighs 1 x 400g tin coconut milk
How to: In a pan/wok heat the olive oil and then add the onion and cook until soft. Add the garlic, chilli and ginger and cook for a further minute, then add the spices- turmeric, garam masala, coriander and cumin. Cook for a further minute or two until fragrant.
Add chicken thighs and cook until all sides are sealed- about 2 minutes. Then add the tomatoes, puree, yoghurt, lentils and coconut milk and give a good stir, releasing all the yummy fragrant bits from the bottom of the pan.
Bring to a boil then reduce to a simmer stirring occasionally for around 40-50 minutes until chicken is cooked though and the curry has reduced and thickened.
Serve with cauliflower rice and garnish with extra coconut yoghurt and fresh coriander.